Hi everyone. Love this forum, just joined and starting to post. Thanks for all the great posts already here.
I'm planning an outdoor kitchen and although I've never had even a portable one, thinking more and more I'd like to include a built-in griddle. I like the idea of doing breakfast outside, as well as more weeknight dinners. I'll definitely get a santa maria style grill and maybe also a small smoker like the KBQ for fun weekend cooks, so rather than a gas grill for weeknight speed & convenience, I'm thinking a griddle would give more versatility. And if I really want to do a quick grill, could always torch a chimney of charcoal in the santa maria.
Since I'd be going for a built-in griddle, I want to get the decision right, and won't have opportunity to actually experience using it before I decide.
I wondered if anyone has advice or experience on how different models function given their cooking surfaces. A big use case for me would be breakfast, and of course overall versatility. When I cook inside, there are definitely things I'd only do in a nonstick or seasoned pan. But I do see videos of people cooking eggs directly on stainless steel griddles, etc. Budget permitting, I think I'd be inclined to go for something like the Evo, which has a seasoned carbon steel surface. I'm also thinking about the Lynx Asado, which isn't seasoned, but has an aluminum core for responsiveness and heat distribution -- I enjoy cooking on tri-ply pans like this. Wondering how the different cooking surfaces have factored into others' choices and experiences. Also with the Evo, don't know if I'd like or hate it being round w/ no sides.
Thanks
I'm planning an outdoor kitchen and although I've never had even a portable one, thinking more and more I'd like to include a built-in griddle. I like the idea of doing breakfast outside, as well as more weeknight dinners. I'll definitely get a santa maria style grill and maybe also a small smoker like the KBQ for fun weekend cooks, so rather than a gas grill for weeknight speed & convenience, I'm thinking a griddle would give more versatility. And if I really want to do a quick grill, could always torch a chimney of charcoal in the santa maria.
Since I'd be going for a built-in griddle, I want to get the decision right, and won't have opportunity to actually experience using it before I decide.
I wondered if anyone has advice or experience on how different models function given their cooking surfaces. A big use case for me would be breakfast, and of course overall versatility. When I cook inside, there are definitely things I'd only do in a nonstick or seasoned pan. But I do see videos of people cooking eggs directly on stainless steel griddles, etc. Budget permitting, I think I'd be inclined to go for something like the Evo, which has a seasoned carbon steel surface. I'm also thinking about the Lynx Asado, which isn't seasoned, but has an aluminum core for responsiveness and heat distribution -- I enjoy cooking on tri-ply pans like this. Wondering how the different cooking surfaces have factored into others' choices and experiences. Also with the Evo, don't know if I'd like or hate it being round w/ no sides.
Thanks
Comment